Momma Said

28

Thank GOD the elections are finally over.  Maybe now I can enjoy a little TV in the evenings.  I was getting so sick of all the campaign ads that I felt like putting a foot through my television.  You would hear something positive about one of them and the next ad was something negative. Momma Said, “I am done with all of it!”


I am definitely not doing well with the time change either, I never do.  I don’t like it getting dark so early in the evenings.  I feel bad when it gets dark at 5:30 p.m. I don’t know how the people in Alaska do it with 20 hours of darkness a day.  I would be a basket case.  I get depressed even on a gloomy rainy day I don’t think I could stand not having sunlight for such a long time.

I remember as a kid that I loved fall (mostly because that is when my birthday is) and as a kid there is nothing more important than that, but we loved to play in the leaves.  As a kid you don’t think of raking leaves as a job, it is a means to an end.  After you rake them all in a big pile we got to play in them.  After we had our fun, Mom would help us rake them onto a tarp and pull them out of the yard and into the woods.

Some things stick with you for a lifetime and I pity kids who never had the chance to play in a big pile of leaves or slid down a big hill on a sled.  I think that the memories you build as a child stick with you throughout your life and I have a million I can fall back on and feel like I won the lottery.  My memories are priceless.


MAPLE BOURBON BACON JAM
Ingredients
  • 6 slices Thick Cut Bacon, sliced into chunks
  • 1 whole Sweet Onion, sliced
  • 1/4 cup Maple Syrup
  • 1/4 cup Bourbon, plus 2 tablespoons
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Brown Sugar
Directions
  • Heat a heavy bottomed skillet over medium heat, add the diced bacon. Render fat and crisp over medium heat. Remove crispy bacon to a paper towel lined plate to drain and drain out the remaining fat.
  • Add sliced onion to the pan. Cook over medium heat until onion is caramelized and golden brown, about 10 -15 minutes.
  • Spoon caramelized onions and bacon into a blender or food processor, blend until roughly smooth. Add back to the pan.
  • Mix the maple syrup, 1/4 cup bourbon, apple cider vinegar and brown sugar together in a bowl. Add the liquid mixture to the pan with the bacon and onion. Bring to a boil over medium heat and reduce to a simmer for about 10-15 minutes until mixture looks thickened.
  • Turn off heat and add the 2 tablespoons of bourbon to the pan. Mix and allow bacon jam to sit for 10 minutes to cool slightly before putting in an air tight container. Store in the fridge for 2 weeks or freeze.